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Romano is one of the world’s oldest cheeses. It has been made near Rome, Italy since the time of Christ. Like Parmesan, this cheese must age at least 5 months. A longer time is used to produce a hard grating cheese. This cheese can be used in many recipes that call for Parmesan if a more delicate taste is desired. For a more flavorful cheese use goat and cow’s milk in equal proportions. . . . → Read More: Wiki: Romano Cheese Making Recipe

Queso de Mano is a very popular Venezuelan cheese who’s translation from Spanish to English means “Handmade Cheese”. As per it’s name, this cheese is generally produced on a small scale. Queso De Mano cheese is a soft, elastic and creamy unripened cheese of the “pasta filata” type and is historically made from raw whole cow’s milk. . . . → Read More: Wiki: Queso de Mano Cheese Making Recipe

This is a generic recipe for making Mozzarella using a thermophilic starter culture. Italian in origin, famed for its use in North American style pizza. Categorized as a fresh cheese . . . → Read More: Wiki: Lactic Acid Mozzarella Cheese Making Recipe

This is a generic recipe for making Queso Guayanés. Queso Guayanés is a popular Venezuelan cheese originating from the Guayana Region in southeast Venezuela. It is a semi-hard, unripened cheese . . . → Read More: Wiki: Guayanés Cheese Making Recipe

This is a generic recipe for making Queso Asadero. Asadero is also called Oaxaca cheese as it originated from the Oaxaca State of Mexico. The name Queso Asadero literally means toasting or roasting . . . → Read More: Wiki: Unaged Asadero Cheese Making Recipe